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Cauliflower and edamame dhal

Serves: 6
Prep: 10
Cook: 20

    Bring the fragrant spices of India and the goodness of legumes to dinner with this hearty plant based meal. Check out our tips for eating seasonally this winter. 

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    • 1 tbps oil
    • 1 medium onion, chopped
    • 2 cloves garlic, crushed
    • 2 tbsp madras curry paste
    • 2 tbsp no added salt tomato paste
    • 1 ½ cup dried red lentils, rinsed and drained
    • 2 carrot, chopped
    • 750g cauliflower, cut into small florets
    • 1 litre reduced salt vegetable stock
    • 1 ½ cups frozen edamame (soybeans)


    1. Heat oil in a saucepan and sauté onion and garlic until onion is soft.
    2. Stir through curry paste and cook for 1 minute.
    3. Add tomato paste, lentils, carrot, cauliflower and stock.
    4. Bring mixture to boil then reduce heat and simmer for 15-20 minutes or until lentils are soft.
    5. Add edamame and heat for 2 minutes or until cooked.
    6. Can be served with cooked brown rice or naan bread.


    • Frozen green peas can be substituted for the edamame beans. Frozen edamame beans (without the pod) can be purchased from Asian supermarkets.

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